Mediterranean Pollock with Cheesy Polenta

Directions Print

1. Start by folding together the softened garlic spread with shredded Asiago cheese. Spread evenly over Pollock fillets.
2. Bake at 400°F with convection fan on high for 6-8 minutes or until fish is cooked through.
3. Combine the medley grape tomatoes, minced shallot, peeled and chopped black garlic, chopped tarragon, chopped parsley, lemon zest and olive oil. Toss tomato mixture into a hot skillet to heat through (1-2 minutes).
4. Prepare polenta per package instructions and fold in butter and grated parmesan.
5. Sauté the kale quickly and toss with S&P to taste.
6. Place polenta on serving plate, top with Pollock, tomato relish and sautéed kale. ENJOY!